Ingredients
- 12 sun-dried tomatoes in oil
- 6 tablespoons extra-virgin olive oil
- 1 chopped garlic clove
- 1 teaspoon capers
- 2 tablespoons red wine vinegar
- Salt, to taste
- 3/4 teaspoon black pepper
- 1/2 lb (225g) uncooked penne or other pasta shapes
- 1/2 lb (225g) diced fresh mozzarella
- 1 cup (100g) freshly grated parmesan
- Small handful julienne-sliced fresh basil leaves
Method
- Drain the sun-dried tomatoes.
- Process half of them with the olive oil, garlic, capers, vinegar, 2 teaspoons of salt and the pepper in a food processor until smooth.
- Cook the pasta following the instructions on the package, until al dente.
- Drain the pasta then toss it with the dressing.
- Mince the rest of the sun-dried tomatoes and toss them with the mozzarella, parmesan and basil.
- Season with salt to taste and serve at room temperature.
Notes
You can serve this chilled if you prefer (and if you want to prepare it ahead) but served at room temperature the flavors really seem to shine out.